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首页> 外文期刊>Food microbiology >Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots
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Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

机译：将碱性电解水和柠檬酸与适度热量结合处理，以确保切碎的胡萝卜的微生物安全性，保质期和感官质量

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The objective of this study was to determine the synergistic effect of alkaline electrolyzed water and citric acid with mild heat against background and pathogenic microorganisms on carrots. Shredded carrots were inoculated with approximately 6-7 log CFU/g of Escherichia coli O157:H7 (932, and 933) and Listeria monocytogenes (ATCC 19116, and 19111) and then dip treated with alkaline electrolyzed water (A1EW), acidic electrolyzed water (AcEW), 100 ppm sodium hypochlorite (NaOCl), deionized water (DalW), or 1% citric acid (CA) alone or with combinations of A1EW and 1% CA (A1EW + CA). The populations of spoilage bacteria on the carrots were investigated after various exposure times (1, 3, and 5 min) and treatment at different dipping temperatures (1, 20,40, and 50 ℃) and then optimal condition (3 min at 50 ℃) was applied against foodborne pathogens on the carrots. When compared to the untreated control, treatment AcEW most effectively reduced the numbers of total bacteria, yeast and fungi, followed by A1EW and 100 ppm NaOCl. Exposure to all treatments for 3 min significantly reduced the numbers of total bacteria, yeast and fungi on the carrots. As the dipping temperature increased from 1 ℃ to 50 ℃, the reductions of total bacteria, yeast and fungi increased significantly from 0.22 to 2.67 log CFU/g during the wash treatment (p < 0.05). The combined 1% citric acid and A1EW treatment at 50 ℃ showed a reduction of the total bacterial count and the yeast and fungi of around 3.7 log CFU/g, as well as effective reduction of L. monocytogenes (3.97 log CFU/g), and E. Coli O157:H7 (4 log CFU/g). Combinations of alkaline electrolyzed water and citric acid better maintained the sensory and microbial quality of the fresh-cut carrots and enhanced the overall shelf-life of the produce.
机译：这项研究的目的是确定适度加热的碱性电解水和柠檬酸对胡萝卜的背景和病原微生物的协同作用。切碎的胡萝卜接种约6-7 log CFU / g的大肠杆菌O157：H7（932和933）和单核细胞增生李斯特氏菌（ATCC 19116和19111），然后用碱性电解水（A1EW），酸性电解水浸蘸处理（AcEW），100 ppm次氯酸钠（NaOCl），去离子水（DalW）或1％柠檬酸（CA）单独使用，或与A1EW和1％CA（A1EW + CA）混合使用。经过不同的暴露时间（1、3和5分钟）和在不同的浸泡温度（1、20、40和50℃）处理，然后在最佳条件下（50℃3分钟）处理后，研究了胡萝卜上腐败细菌的种群。 ）被用于抵抗胡萝卜上的食源性病原体。与未处理的对照相比，处理AcEW最有效地减少了细菌，酵母和真菌的总数，其次是A1EW和100 ppm NaOCl。暴露于所有处理3分钟可显着减少胡萝卜上的细菌总数，酵母菌和真菌总数。随着浸入温度从1℃升高到50℃，在洗涤过程中细菌，酵母和真菌总数的减少从0.22 log CFU / g显着增加（p <0.05）。 1％柠檬酸和50℃的A1EW联合处理显示细菌总数减少，酵母和真菌减少3.7 log CFU / g，有效降低单核细胞增生李斯特菌（3.97 log CFU / g），和大肠杆菌O157：H7（4 log CFU / g）。碱性电解水和柠檬酸的组合可以更好地保持鲜切胡萝卜的感官和微生物质量，并提高产品的总体货架期。

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